Proteins cloves

When garlic is mechanically disrupted, alliinase or alliin lyase (EC 4.4.1.4.) catalyzes the conversion of the cysteine sulfoxides to the biologically active diallyl thiosulfinates via sulfenic acid intermediates (Block, 1992). Alliinase is localized to a few vascular bundle sheath cells around the veins or phloem, whereas alliin and other cysteine sulfoxides are found in the clove mesophyll storage cells. This enzyme is approximately 10 times more abundant in the cloves than in the leaves and accounts for at least 10% of the total protein in the cloves (Ellmore and Feldberg, 1994). Alliinase is temperature and pH dependent optimal activity is between pH 5.0-10.0, but allinase can be irreversibly deactivated at pH 1.5-3.0 (Krest and Keusgen, 1999). 

Caryophyllic acid. See Eugenol Caryophyllus oil. See Clove (Eugenia caryophyllus) oil CAS-20 -4. See Calcium sulfate Casalis green. See Chromium oxide (ic) Casamid 362W. See Polyamide Casamine 0TB. See o-Tolyl biguanide Casamino acid. See Hydrolyzed protein Casanthranol CAS 8024-48-4... 

Phenols and related compounds occur widely in nature. Tyrosine is an amino acid that occurs in proteins. Methyl salicylate is found in oil of wintergreen, eugenol is found in oil of cloves, and thymol is found in thyme. 

Other constiments present in clove buds include glucosides of sterols (sitosterol, stig-masterol, and campesterol), crategolic acid methyl ester, oleanolic acid, quercetin, eugeniin, kaempferol, rhamnetin, about 6% protein, 20% lipids, 61% carbohydrates, vitamins, and others (jiangsu marsh). 

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